Monday, July 18, 2011

BL (slow-roasted) T

Stephanie and I enjoyed these lovely sandwiches for lunch when she was visiting from Hawaii.  We both agreed they were the best BLT's we had ever tasted.

BL (slow-roasted) T

8 barely ripe Roma tomatoes
Olive oil
A loaf of bread (I used a Country French loaf from Harmon's)
Bacon, cooked until crisp
1/2 cup mayo
3 tablespoons basil, chopped

Preheat oven to 225 degrees.  Slice tomatoes 1/4-inch thick, place on pan lined with parchment paper.  Drizzle tomatoes with olive oil and a sprinkle of salt (don't overdo it with the salt, remember the flavors will concentrate).  Place pan in oven and cook for 4 hours or until shriveled around the edges while still maintaining a bit of juice.

In a small bowl combine mayo and basil.  Cover and refrigerate until you are ready to assemble your sandwiches.

Apply basil mayo, generously to two slices of lightly toasted bread.  Add crisp bacon, lettuce, and cooled, roasted tomatoes.  Eat and enjoy!

Recipe from Not Without Salt

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